Pancetta & sage-wrapped chipolatas
- Preparation and cooking time
- Serves 8
- 16 rashers pancetta
- 16 sage leaves
- 16 good-quality pork chipolatas
- STEP 1
Heat oven to 190C/170C fan/gas 5. Lay a slice of pancetta on a board and place a sage leaf lengthways on top. Roll a chipolata up in the pancetta and sage, and transfer to a roasting tin with the end of the pancetta underneath. Repeat with the remaining pancetta, sage and chipolatas, and roast for 30-35 mins.